Slow-Poached Egg “Cocktails” with Asparagus and Prosciutto “Crisps”
Serves 6
For hangovers: eggs have needed amino acids, asparagus has compounds that aid in recovery and a little salt helps rebalance electrolytes and the lower-fat presentation is gentle on the stomach. For non-recovery brunches, this is just an awesome and beautiful dish! (That goes great with champagne too!)
- 6 slow-poached eggs (Substitute: regular poached or “soft-boiled” eggs)
- Asparagus Puree
- Prosciutto Crisps
- Argan Oil (available at many gourmet shops), can substitute a buttery olive oil or walnut, pumpkinseed or hazelnut oil
- finely chopped chives
- flake salt
- white pepper
Asparagus Puree (can be made a day ahead, stored in refrigerator and re-warmed)
- 1 pound bunch of fresh asparagus, woody stems removed
- 1 small shallot minced
- 2 T unsalted butter
- 2 cups chicken or mild vegetable broth
- 1 cup half & half
- salt and white pepper
1) “Blanch” asparagus for 2 minutes in a medium pot of lightly salted boiling water then “shock” in water with ice (this keeps the color bright green and the flavor very fresh) pour out hot water
2) In the same medium pot, melt butter and sauté shallots until just translucent, do not brown,
3) Add stock and bring to a boil, remove from heat, add cream and stir
4) Pour liquid into a blender and add cooled/cooked asparagus, cover
5) Blend, starting on low and increasing speed carefully until a smooth, creamy puree is formed
Prosciutto “Crisps” (can be made a day ahead)
- 8 medium/thin slices of good quality prosciutto (a few extra for breakage and snacking)
- canola oil
1) with nonstick pan at medium-high heat, brush with 1-2 teaspoons of canola oil, lay prosciutto flat and place another pan or “bacon press” on top
2) cook for 2 minutes and check for doneness — should be a deep golden-red brown color and should be crisp
3) cook until brown and crisp then remove to a large plastic container lined with paper towel where prosciutto can lay flat until ready to use
Slow-poached eggs
Using an immersion circulator, sous vide supreme or other constant-temperature method: cook, immersed in water held at 142F for 35 minutes
To finish:
In a small bowl or glass “sorbet” cup, float a shell-less, warm egg in 1/4 cup of the warm asparagus puree. Season with 1t of Argan oil (or other flavorful oil) and season with a dash of flake-salt, a grind of white pepper and a pinch of chives. Top with a sheet of the prosciutto and serve immediately.
Soft and Creamy Scrambled Eggs with Caviar
Serves 6
The slightly tangy tone of the creme fraiche is a great note with the eggs and the salty caviar. I don’t indulge in things like caviar very often, but when I do, I like to serve it generously to maximize the experience — figure at least a heaping teaspoon per serving if not more. You don’t “need” the fanciest caviar, Tsar Nicolai offers some lovely and reasonable whitefish roes and many people prefer the taste of trout or salmon roe — al can work great. The eggs should never get dry, they should stay glossy with the texture of a soft cottage cheese.
- 12 eggs
- 4 Tablespoons unsalted butter
- 4 Tablespoons creme fraiche
- salt
- black pepper
- 2 oz caviar (or as much caviar of the highest quality that your wallet can stomach)
1) Over medium-low heat, melt the butter
2) Crack the eggs into the pan and immediately begin stirring
3) Season with a few grinds of black pepper and then stir steadily to keep the eggs gently cooking
4) When the eggs are about 50% solidified, reduce the heat to low and add about half the creme fraiche and stir to combine…
5) Before the eggs firm-up fully, remove the pan from the heat and stir in the remaining creme fraiche. This stops the cooking process and keeps the eggs from overcooking. Season to taste with a pinch of salt and a little more pepper if desired. Remember that the caviar will also add to the saltiness of the dish and the creamy eggs are better if they are much less salty by comparison.
Place in a teacup or small bowl and top with a generous teaspoonful of caviar and serve immediately.
